One-Pot Buffalo Chicken Mac and Cheese
Tender pasta and shredded chicken simmer in one pot with cheddar, buffalo sauce, and Greek yogurt for a creamy, tangy, moderately spicy family dinner.
Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Stovetop
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion
- 2 cloves garlic
- 4 cups low-sodium chicken broth
- 12 ounces elbow macaroni
- 3 cups cooked shredded chicken
- 1 cup buffalo sauce
- 2 cups sharp cheddar cheese
- 1 cup plain greek yogurt
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 stalks green onions
Cooking instructions
- Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the finely chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 30 seconds. (about 5 min) — Medium heat
- Stir in the chicken broth, macaroni, salt, and pepper. Bring to a boil, then reduce the heat to medium-low. Simmer uncovered, stirring often, until the pasta is just tender and most of the broth is absorbed, 10 to 12 minutes. (about 12 min) — Medium-low heat
- Stir in the shredded chicken and buffalo sauce. Cook until the chicken is steaming hot, about 3 minutes; it should reach 165°F in the thickest portion. (about 3 min) — Medium-low heat
- Remove the pot from the heat. Stir in the cheddar a handful at a time until melted and smooth. Let cool for 2 minutes, then fold in the Greek yogurt until creamy. Taste and adjust salt or buffalo sauce. (about 3 min) — Off heat
- Garnish with sliced green onions and serve immediately. If the sauce thickens too much, stir in a splash of warm broth or water. (about 2 min) — Room temperature